4 chicken thighs and 3 legs without skin
4 cloves of garlic, mashed
1/4 cup of olive oil
2 tablespoons of butter
1 cup of water
1 tablespoon of mustard
1 tablespoon of English-style sauce
1 tablespoon of curry powder
1 box of instant rice (500g)
Salt to taste
4 chicken thighs and 3 legs without skin
4 cloves of garlic, mashed
1/4 cup of olive oil
2 tablespoons of butter
1 cup of water
1 tablespoon of mustard
1 tablespoon of English-style sauce
1 tablespoon of curry powder
1 box of instant rice (500g)
Salt to taste
Season the chicken with salt and garlic
In a pan with olive oil and butter, fry the chicken until golden brown
Add some water to the pan, scraping the bottom with a spoon
Continue adding the rest of the water as the chicken browns
Join the mustard, English-style sauce, and curry powder
Cook with a lid on until the chicken is tender
Remove the meat from the pan and strain the broth
Should yield 2 cups of liquid
If needed, add more water
Put the pan back over low heat with the liquid and let it simmer
Add the rice and mix well to absorb the liquid
Mix with a fork and let it rest with the heat off and the lid on for 7 minutes
Serve the rice with the chicken pieces.
